These Vegan Gingerbread Donuts + Chai Glaze are a healthier option to a Holiday classic + favorite combo—Gingerbread + Chai! Not only are they completely moist + fluffy, but they’re also loaded with warm ginger and spices, and just melts in your mouth with goodness. Super easy to make, one bowl required, and all vegan.

Gingerbread Donuts with Chai Glaze [Vegan]





For the Gingerbread Donuts:

  • 2 cups organic All-purpose flour
  • 1/2 cup organic pre cane sugar (See Notes!)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon sea salt
  • 4 tablespoons molasses (See Notes!)
  • 3 tablespoons vegetable oil (See Notes!)
  • 1 teaspoon vanilla extract
  • 1 cup Almond milk (You can use your favorite plant-based milk!)
  • 1 teaspoon apple cider vinegar  (See Notes!)

For the Chai Glaze:

  • 1 1/2 cups organic powered sugar + more if needed!
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon allspice
  • pinch of cardamom
  • 1-2 tablespoons Almond milk + additional 1-2 tablespoons! (You can use your favorite plant-based milk!)
  • 1/2 teaspoon vanilla extract


For the Donuts:

  1. Preheat oven to 400 degrees Fahrenheit and lightly dress your doughnut/donut baking pan wells with coconut oil using a paper towel or pastry brush.
  2. Start by adding the Almond milk with the apple cider vinegar, mixing until combined and let it site for 5-10 minutes to create a ‘Buttermilk’.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, sugar, cinnamon, nutmeg, ginger, cloves, and sea salt.
  4. Add in the buttermilk, oil, vanilla, and molasses, mixing with a rubber spatula until well combined. **DO NOT OVER-MIX!**
  5. Spoon the donut batter into a pipping bag and pipe it into prepared donut pan wells.
  6. Bake donuts for 10-12 minutes or until fluffy or until a toothpick comes out clean.
  7. Remove from oven and then let them cool for 5 minutes before turning them out onto a cooling rack so that they can continue to cool completely.

For the Chai Glaze:

  1. In a medium bowl add the powder sugar, cinnamon, nutmeg, cloves, cardamom, all spice, vanilla, and milk, whisking everything together until well combined. **NOTE: If the glaze is too thick, add additional milk (1 Tsp at a time); if it’s too thin, add additional powered sugar (1 Tbsp at a time).
  2. Next, dip donut in the prepared Chai Glaze and set back onto cooling rack so that glaze hardens a bit. Repeat until all donuts are glazed.
  3. Bon Appetit!


If you choose to opt out of pure cane sugar, you can always substitute for coconut sugar or pure maple syrup instead. If using pure cane sugar, ensure that it is Vegan-approved If you choose not to use apple cider vinegar, simply substitute with lemon juice. If you want your donuts to be more of a ‘cakey’ texture, substitute 1 cup of All-purpose flour with Super-Fine Cake Flour. Instead of vegetable oil, you can also use coconut oil or melted vegan butter, if preferred. Can be stored in a tightly sealed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.


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